| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Cookies, Desserts, Diabetic | 42 | Servings | |
INGREDIENTS
| 1/4 | c | (60 mL) margarine |
| 1/4 | c | (60 mL) creamy peanut butter |
| 2 | tb | (30 mL) granulated sugar |
| Replacement | ||
| 1 | Egg | |
| 1/4 | c | (60 mL) water |
| 1 | ts | (5 mL) vanilla extract |
| 1 1/2 | c | (375 mL) flour |
| 1 | ts | (5 mL) baking soda |
| 1/2 | ts | (2 mL) baking powder |
INSTRUCTIONS
Cream together margarine, peanut butter and sugar replacements. add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34 Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 14:18:31 -0800 (PST) From: Corky Courtright <corky@discover.net>
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